12 ounces fresh salmon fillets (4 ounce fillets), skin on 2 yukon gold
potatoes, boiled and cooled 2 hardboiled eggs 1 pound fresh green beans (I used a mix of
yellow wax beans and green beans) 12 kalamata olives 2 tomatoes, diced 8 cups arugula or your favorite leafy green juice of 1/2 lemon 1 tablespoon fresh dill 1 clove garlic